Grilling meat does produce a couple of chemicals that may increase risk of cancer.  

Both chemicals (HCA and PAH for those of you science-types that want to look them up) are influenced by 7 factors:  type of food, how it’s cooked, temperature, how long it’s cooked, type of fuel used, fat content of the food, and the distance from the heat.  

The good news is that it is easy to lower the HCA and PAH contents of the foods we grill!  

Use herbs - Rosemary, basil, thyme, sage and oregano (all in the mint family)

                    Turmeric, onion powder and fresh garlic used in marinades

Use acid-based marinades - vinegar, lemon or line juice, wine, yogurt.  Or - a dark beer marinade

Don’t overcook

Use high-quality whole, non-processed cuts of meat such as steaks, chicken, ribs, and fresh seafood.

Include lots of fruits and veggies - when paired with grilled meats, they help fight potential carcinogens by adding antioxidants.  

Strategize while cooking - cut meat into smaller pieces to shorten cooking time.

                                      - cook meat on medium to medium-high heat                               

                                      - flip meat frequently to reduce charring